Lemongrass Kelp Noodles with Shrimp and Summer Vegetables
1 ½ lbs shrimp cooked, peeled and deveined (frozen section)
1 packet kelp noodles (Sea Tangle)
1 yellow pepper chopped
½ cup baby tomatoes cut in half
1 small red onion finely chopped
2 zucchinis chopped
¼ teaspoon Sandra’s Spice
1 tablespoon lime juice
2 tablespoons rice vinegar
2 tablespoons basil olive oil
1 teaspoon coconut water (optional)
2 heaped tablespoons lemongrass paste
1 teaspoon agave
½ cup fresh parsley finely chopped
Rinse shrimp well, drain and set aside. Rinse kelp noodles under warm water, drain and then place noodles in a heat safe dish, fill with boiling water and set aside.
In a 2-cup measuring jug, add Sandra’s Spice, lime juice, rice vinegar, basil olive oil, coconut water, lemongrass paste and blend using and immersion blender until creamy and set aside.
Drain kelp noodles, roughly chop and place in serving dish. Add 1 tablespoon of dressing and stir noodles until lightly coated. Add yellow peppers, tomatoes, red onion, zucchini, and lightly coat with dressing. Before serving add shrimp and fresh parsley.
To order online click on link
To order online click on link.
Lemongrass Paste, available at Stop and Shop, Publix, or to find a store near you click on link.